Provolone and Pesto Quiche

  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 8

Ingredients

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups shredded Provolone cheese (8 oz)
3
tablespoons refrigerated pesto
1/4
cup grated Parmesan cheese
1/2
cup chopped red bell pepper
5
eggs
1 1/2
cups milk
1/4
teaspoon salt

Directions

Directions

  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. Bake 7 minutes.
  • 2 Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
  • 3 In small bowl, mix pesto and Parmesan cheese until smooth. Carefully spread over Provolone cheese. Sprinkle with bell pepper and remaining Provolone cheese.
  • 4 In large bowl, with wire whisk, beat eggs, milk and salt until well blended. Pour over cheese.
  • 5 Bake 7 minutes. Reduce oven temperature to 325°F; bake 15 minutes. Cover edge of crust with foil. Bake 23 to 28 minutes longer or until set and knife inserted in center comes out clean. Let stand for 5 minutes before serving.

Notes










Tips

Expert Tips

Baking the crust slightly before adding the filling helps insure that it cooks thoroughly and will not be soggy.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
165mg
54%
Sodium
590mg
25%
Potassium
180mg
5%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
35%
35%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.